The Role of Indigenous Yeasts in Shaping the Chemical and Sensory Profiles of Wine: Effects of Different Strains and Varieties

Autor: Xin-Ke Zhang, Pei-Tong Liu, Xiao-Wei Zheng, Ze-Fu Li, Jian-Ping Sun, Jia-Shuo Fan, Dong-Qing Ye, De-Mei Li, Hai-Qi Wang, Qing-Quan Yu, Zi-Yuan Ding
Jazyk: angličtina
Rok vydání: 2024
Předmět:
Zdroj: Molecules, Vol 29, Iss 17, p 4279 (2024)
Druh dokumentu: article
ISSN: 29174279
1420-3049
DOI: 10.3390/molecules29174279
Popis: The microbial terroir is an indispensable part of the terroir panorama, and can improve wine quality with special characteristics. In this study, eight autochthonous yeasts (Saccharomyces cerevisiae), selected in Huailai country, China, were trailed in small-scale and pilot fermentations for both white (Riesling and Sémillon) and red (Cabernet Sauvignon and Syrah) wines and evaluated by GC-MS analysis and the rate-all-that-apply (RATA) method. Compared to commercial yeast strains, the indigenous yeasts were able to produce higher concentrations of ethyl esters and fatty acid ethyl esters, and higher alcohol, resulting in higher odor activity values of fruity, floral attributes. Marked varietal effects were observed in the pilot fermentation, but yeast strains exerted a noticeable impact in modulating wine aroma and sensory profile. Overall, indigenous yeast could produce more preferred aroma compounds and sensory characteristics for both white and red wines, demonstrating the potential for improving wine quality and regional characteristics.
Databáze: Directory of Open Access Journals
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